Taco Bell... it's a love/hate relationship, right? for me, it's pretty much all love. but I can totally understand people's minds changing over the last few years. regardless though - they've come out with some pretty bomb ideas, like the crunch wrap supreme! I, like many, decided to take this hand-held pocket of deliciousness and not only make it with better ingredients, but with more ingredients. my version has shredded cheese and queso [recipe below]! it has meat, rice and grilled onions. AND it has sour cream and a copycat version of Taco Bell's famously delicious quesadilla sauce! [recipe below]
we all know that I love versatile dishes/recipes so, as always, these crunchwraps are something that you can alter to fit your current cravings and/or dietary restrictions:
replace the beef with beans or even chicken if you aren’t feeling red meat
add other vegetables
leave out the rice
make it simpler by nixing the queso and/or the copycat Taco Bell quesadilla sauce [although I really suggest you don’t do either of those 2 things]
just know that you have options should you have limited time and/or ingredients!
Taco Bell copycat
Yields: 4 large crunchwraps Prep Time: 30 minutes Cook Time: 5 minutes
1 lb. ground beef
1 – 1 ½ cups cooked white rice
1 yellow onion, chopped
1 packet taco seasoning
8 burrito-sized tortillas
4 corn tostadas [see photo below]**
1 cup queso*
½ cup sour cream + more for topping
¼ cup Copycat Taco Bell Quesadilla Sauce [see below]
1 cup shredded cheddar cheese
1 cup iceberg lettuce, shredded
Cook down the ground beef in a large saucepan, over medium-high heat until the meat is cooked through and browned.
If there is any excess fat, drain that and set the meat aside.
In the same pan, reduce the heat to medium and cook the chopped onion until translucent, about 5 minutes.
Add the meat back in, the cooked rice and the packet of taco seasoning stirring until everything is well-combined and coated in taco seasoning. Turn off the heat.
Heat up the queso until warm, not hot.
Microwave 4 of the tortillas for 20 seconds. Take the other 4 and cut out 4 circles, about 4 inches in diameter [note photos].
Lay one tortilla on a flat surface to assemble the crunchwrap:
- Spoon ¼ cup of queso in the center of the tortilla.
- Place ½ cup of the meat/rice/onion mixture on top of the queso.
- Next, place 1 corn tostada on top of the meat. Spread 2 T sour cream over the top of the tostada, then some dilla sauce.
- Sprinkle ¼ cup of shredded cheese and ¼ cup of shredded lettuce on last.
- Place one of the tortilla circle cutouts on top as the final layer.
-- This ensures that none of the fillings fall out of the crunchwrap!
Create the Crunchwraps – tightly fold up the edges of the large tortilla towards the center of the tortilla cutout, creating pleats. Repeat with the other 3 crunchwraps.
In a lightly-greased pan, cook the crunchwraps one at a time.
Starting with the seam-side down, cook each side for about 3 minutes or until golden-brown.
*You can use store-bought queso or use the recipe below for a quick & easy homemade kind!
**Below are the types of tostadas and tortillas that I used - you can find them both in the International/Mexican section of the grocery store:
QUICK & EASY QUESO
Yields: 2 ½ cups Prep Time: 5 minutes Cook Time: 10 minutes
this doctored-up queso is the perfect quick and easy addition to your appetizers [soft pretzels, chips & dip, etc.] and/or also your Mexican-themed dinners. there are only 3 ingredients and you literally throw them all together and heat them up
1 (15 oz.) jar queso
1 (14.5 oz.) can diced tomatoes, drained
1 (4 oz.) can green chiles
Drain both the can of tomatoes and can of green chiles.
Combine all of the ingredients; tomatoes, green chiles and jar of queso, in a small saucepan.
Heat up the mixture, over medium-low heat, for about 10 minutes.
COPYCAT TACO BELL QUESADILLA SAUCE
Yields: a heaping ¼ cup Prep Time: 5 minutes
put this sauce on your quesadillas, like Taco Bell, or in your Crunchwrap Supremes! or just have it around as the ultimate and super flavorful dipping sauce
¼ cup mayo
2 tsp. jalapeño juice
2 tsp. jalapeños, minced
¾ tsp. white sugar
½ tsp. cumin
½ tsp. chili powder
¼ tsp. garlic powder
¼ tsp. kosher salt
Combine all of the ingredients in a small bowl. Mix well until everything is incorporated.
Use right away or store in an airtight container in the fridge.